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Flannery has a "CA Lamb" section on their website. As we like lamb more than beef, I've been there a few times to check in . . . always get "there are no products matching the selection." We've always gone with local farms, and been pretty happy. Heath Putnam Farms used to sell Mangalitsa pork at S...

Flannery has a "CA Lamb" section on their website. As we like lamb more than beef, I've been there a few times to check in . . . always get "there are no products matching the selection." We've always gone with local farms, and been pretty happy. Heath Putnam Farms used to sell Mangalitsa pork at Se...

Often a matter of bottlings as much as producer. I've usually found the plain Thivin Brouilly approachable early. Also the Desvignes Morgon "La Voute St Vincent," the Chermette Beaujolais "Cuvee Traditionnelle", the JP Brun L'Ancien, the Lapierre Morgon.

c fu wrote: ↑
March 23rd, 2020, 5:00 pm

Markus S wrote: ↑
March 23rd, 2020, 2:09 pm
20 years for a white that is not riesling or Valentini is not "pre"-anything. It's simply over the hill.
nope

With Charlie on this. I've opened two 2000 Dauvissat Forest in the last year, and both were fantastic. Crossed fingers for my remaining bottles.

For dinner tonight, I made risotto with tinned tuna, artichoke hearts from a jar, lemons, and stock made from crab shells that have been in the freezer a couple of months. Would probably be serviceable with good chicken or vegetable stock.

Andrew -- the text of offer #3 seems off -- of each would be 10 bottles, not 6.

I haven't been well the last week, just starting to get better. All things considered, why don't we postpone this?

Thanks for all the data points, folks.

I have some of that Texier, Charles. Sounds like maybe I should try one.

Clearly the best information-theoretic approach here is use something very like the Richter scale. Is unbounded on the top end, getting rid of all those issues with compression of the scoring range and allowing a universal quality rating you can use across regions. Just need to calibrate it properly...

I had a 2001 St Cosme C-R some months ago; it was pretty disappointing. I thought the vintage was on the lean side by reputation? I only bottle a little of the 99 and 03's No Rho during that era. The vintage was not on the lean side to my memory. I did taste a lot of them when young at the Marche, ...

Hi Lee, FWIW, my bottles of the regular have been singing for about 5 years. I may have finished them all now since they were as good as I expected them to be. The Lancement has never opened back up for me (post tasting at Chex Ogier and the Marche aux Vins) so maybe it will someday or never. Hard ...

In the last couple months, I've had the 1998, 1999, and 2001 Ogier Cote-Rotie. The 1998 and 1999 were both in good places without much air -- the 1998 in particular had great aromatics. The 2001 I opened last night took a lot of coaxing to show much. It's cork was startlingly pristine -- one of the ...

Looks like 5 are in so far: Lee, Jeremy, Yao, Andy, Joseph. Who else wants in? How many have +1s that will join us? I haven't talked to Melissa yet to know if she wants in, but it's likely. 7pm is a little late for me on a Sunday, but not absolutely too late. If we did pot luck, we wouldn't have to ...

I agree with Todd and Frank that it's a good thing.

Not only do new people offer new perspectives, but as wines age and new vintages come out, things change. Or not, and even that is interesting news.

Robert.A.Jr. wrote: ↑
March 4th, 2020, 5:08 pm
Just got some Briceland Pinot today. Have not tried one before.

Unless you have the palate of Yak, you'll love the Briceland pinots. I'd recommend starting with the Alderpoint if you've got one.

Thanks for the note, Tom. I've got a few of the Petit Verdot in the cellar, but haven't tried one yet. Should remedy that soon. Sounds like it would be good match for lamb with herbes de provence, no?

Charcoal! I love my Webers. I use a couple of 22 inch and a 26 inch. The 26 inch is great and offers more stupid cooking stunts to try than the 22 inch. It is wort the extra cost. The grills with the flip up wings are a must, as is the ash bucket thing on the bottom. The side charcoal holders are g...

I’ve had the 2013 Gerard St Joseph twice recently, and it’s been beautifully fragrant and well balanced. Very nice bottle.

Sunday March 29?

Time to make it happen or get off the pot.

Oeufs en meurette, but with beans and/or seared tuna in place of the eggs. Don't sear the tuna and then poach it too, just sear it and add it at the end. Fresh porcini caps, roasted in nothing but olive oil, S+P. Wild mushroom risotto, made with a blend of red wine and mushroom stock. Salmon with ch...

c fu wrote: ↑
February 20th, 2020, 5:39 pm
1) sprouted pea shoots
2) Sweet Yam Leaves
3) Loofah
4) Napa Cabbage
5) Romaine Lettuce

1. Yeah, the pea shoots for sure. Pea vines are pretty good, too, when done right, but that's so much rarer.
2. Garlic scapes
3. Ramps
4. Sea beans
5. Quail

Todd Hamina wrote: ↑
February 20th, 2020, 12:49 pm
My 09's are doing fine. Hustled some to various folk on Tuesday. Drinks young.

Todd is not wrong. His 09 Deux Vert pinot is drinking very well indeed right now.

Bob!!!! Ok. You're right, Nathan. I should have given a shout out to Verdicchio, Garganega, and maybe Timorasso, except for some of those prices. Timorasso! Who even knows what that is? In a very broad sense, Italian whites have to be the most undervalued wines. So many unheralded, but delicious wi...

I think I'm not his target audience. In fact, I can't imagine being in his target audience.

That's what I think.

Damn, I sure hope that 05 Cuvee Tardive delivers with more patience, I went pretty deep on it. It sure did seem promising young, I agree. Older Foillard is such a treat. Most 2002s bojo are well on the downswing, but I don't doubt at all that Foillard is holding. Mine is all long gone, but it was dr...

This! I call ahead to insure bringing a bottle is not an issue and not on their list . I’m curious how many people do this. I BYOB most times I go out to dinner and never do it. I just can’t picture either me, or the restaurant staff, spending the time on the phone confirming that some specific bot...

I agree a nice dinner would be better. OTOH, I'm short of suggestions for corkage-friendly places that can seat 10-12 or whatever. And I'm perfectly fine bringing some burgundy-friendly to a potluck, and can't think of good burg-friendly food that would be good after DoorDash or whatever. So whateve...

Just had the 1988 Gamot last night with braised iberico port cheeks. No one will accuse that wine of having had tannin on the soft side, was still a bit stern and austere at thirty-two years. Classic Cahors character, and a great match with the pork. I think I have a few of the 1999 + 2000 Antonelli...

PeterH wrote: ↑
February 11th, 2020, 8:56 pm
Oak is not fruit, I think.
High acidity accentuates fresh fruit aromas and flavors.

Exactly, Peter. I can think of a number of wines that are fruit forward but nowhere near "modern." The first couple that jump to mind are the Briceland Alderpoint Pinot, and the Enderle & Moll Bundsandstein.

Havana Club 7 year (Cuba). Less than US$25 in Canada Yeah, wish we could that here in the US. Several years back, we went to Spain for a week before a couple weeks in Morocco. Grabbed a 1.75 of the Havana Club 7 before our flight to Marrakesh, it was our daily digestivo while there. IIRC, it was al...

If I'm allowed only one, it's Pepiere's Clos des Briords.

Hank -- I've got some bottles I'd be willing to part with. Before I put in the effort for price research, I'll ask if they are the sorts of things you are looking for. Some 2000 Dauvissat Forest, a few more odd bottles of 96 premier crus from various producers, a 95 Dauvissat Preuses. I pretty much...

Hank -- I've got some bottles I'd be willing to part with. Before I put in the effort for price research, I'll ask if they are the sorts of things you are looking for. Some 2000 Dauvissat Forest, a few more odd bottles of 96 premier crus from various producers, a 95 Dauvissat Preuses. I pretty much ...

I am likely to be out of town in early or mid-march, most likely the week of the 9th. Should be available otherwise.

The Sauvignon 'Winkl' is also a fine, intense bottle whenever I've tried it. Not for those who don't like the SB character, though.

If we're mentioning other producers, I've really liked what Fontaine-Gagnard at least used to do with their reds. Probably still do, I just don't have a source for them any more (well, I bet Caveau de Chassagne still ships to the US). And Hubert Lamy of white Auxey fame also make a good red Chassagn...

I haven’t had many of the Bourgogne mentioned, but none I’ve had excited me. On the other hand, wine from lesser appellations, such as Mercurey, Savigny les Beaune, Fixin, Marsannay and especially Y and Pernand Vergelesses have often delighted. I’d go for Premier Cru in a lesser appellation by one ...

Lots of good recs already. In this price range, I think wines from Beaune or Pommard are likely to be most appealing to someone coming from California wines. But my specific suggestions are from Savigny-les-Beaune: the Guillemot Serpentieres that others mentions, the Marechal Savigny VV, and the Cam...

Lol wot? Instead of buying two $50 Burg cheapies, he can get one L’Arlot and get a pretty serious expression of Burgundy. Loved seeing the producers you mentioned to help out OP. Oh wait... If there's anything worth LOLing about in this thread, it's the idea that burgundies less than $50 are crap, ...

John Davis wrote: ↑
January 31st, 2020, 1:14 pm

Neal.Mollen wrote: ↑
January 31st, 2020, 1:09 pm
I'd almost certainly go with the rose.
I agree. Will hold up with wide variety of flavors.

Me too. But it depends on the restaurant; a salmon or tuna heavy selection absolutely requires rose IMO, one without much of those fish may not need it so desperately.

John -- I'm in Eastern Europe on unsecured wifi, don't really feel comfortable with ecommerce in this context. Could you do me a big favor and reserve a Humboldt Pinot pack, pretty please? Sure Lee. My pleasure! Just put in this order on the website since the offer was still open and I'm back home ...

John -- I'm in Eastern Europe on unsecured wifi, don't really feel comfortable with ecommerce in this context. Could you do me a big favor and reserve a Humboldt Pinot pack, pretty please?

Lafarge Beaune Greves is in that price range, and a fantastic bottle most vintages. Wine-searcher shows several vintages available.

I'm not really one for heirarchies, but I have a hard time arguing with the consensus here.

There's a major omission in Pierre-Jacques Druet, deserving of "Second Growth" status, IMO. At least the wines before the recent sale, I'm unsure what is happening with the domaine moving forward.

Wine for me has never been about the search for epiphanies. Nor has there ever been I wine I drank to which I think that word could be appropriately applied.

I'm with the crowd who never buys anything bigger than a mag. Had a few at one time, only ever drank one, ended up selling the rest. In general, my mags are a good cross section of what I buy -- I've got some beaujolais, musar, red + white burg, muscadet, chinon, nebbiolo, oregon chard + pinot, cham...

I too am backfilling (mostly red) burgs. Prices are mostly stupid but there are occasional deals to be had. 1997-2009 (Except 2003/2004) is where I’m looking. I’d love to buy 1989/90/91/93/96 and older but prices have put these mostly out of reach. My experience has been that 89/91/93/95/96 burgs h...

Lots of good burgundies are cheaper to backfill good old vintages than buy current releases. I'm backfilling more on producer and site than vintage, but of course vintage matters. The vintages I look for are 93, 95, 96, 99, 00-02, those seem to be where I'm finding interesting wines at fair prices. ...

I don't eat ketchup or hot dogs.

Give me a brat with mustard as the minimum step up. Preferably also onions and peppers.

But then I've never lived in a city with a good hot dog culture, and maybe never had a good dog. But the temptation to try one when traveling is zero.

same as every year: buy less, drink more. And I fail miserably every year. I am just shooting for buy less. I was doing pretty well last year until October, when all hell broke loose. Same for me on both accounts. I've got a plan for what I'll continue to buy, what I'll drop, and a limited allocati...

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